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Sweet potato salad with egg and asparagus

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Thanks to the addition of eggs and nuts, this salad with sweet potato is substantial enough for lunch or dinner. 

  • Serves4
  • Cook time15 minutes
  • Prep time30 minutes
Sweet potato salad with egg and asparagus

Ingredients

  • 750g gold sweet potato, cut into thin wedges
  • 1/4 cup (60ml) olive oil
  • 4 Coles Australian Free Range Eggs
  • 1 cup (190g) edamame, thawed, peeled
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 150g snow peas, trimmed
  • 1/4 cup (60ml) white wine vinegar
  • 2 tsp wholegrain mustard
  • 120g pkt Coles Australian Baby Spinach
  • 1/3 cup (50g) unsalted roasted cashews
  • 100g reduced-fat fetta
  • 1 tbs chopped chives

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place the sweet potato in a large roasting pan and drizzle with 1 tbs oil. Toss to coat. Roast for 30 mins or until tender. 

  2. Step 2

    Meanwhile, bring a small saucepan of water to the boil. Add the eggs and cook for 7 mins for semi-soft yolks* or until eggs are cooked to your liking. Refresh under cold water. Peel each egg and cut in half.

  3. Step 3

    Cook the edamame or broad beans, asparagus and snow peas in a large saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain. 

  4. Step 4

    Combine the remaining oil with vinegar and mustard in a screw-top jar. Shake to combine.

  5. Step 5

    Combine the spinach, sweet potato and asparagus mixture in a large bowl. Arrange salad on a serving platter and top with the egg, cashews and fetta. Drizzle with dressing and sprinkle with chives. Season with pepper to serve.

Recipe tip

COOK. STORE. SAVE.
Use it up:
If you don't have cashews handy, this salad is just as tasty with almonds, walnuts or any other nuts you have in the pantry.

Sweet potato salad with egg and asparagus

Sweet potato salad with egg and asparagus
  • Serves4
  • Cook time15 minutes
  • Prep time30 minutes
Ingredients
  • 750g gold sweet potato, cut into thin wedges
  • 1/4 cup (60ml) olive oil
  • 4 Coles Australian Free Range Eggs
  • 1 cup (190g) edamame, thawed, peeled
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 150g snow peas, trimmed
  • 1/4 cup (60ml) white wine vinegar
  • 2 tsp wholegrain mustard
  • 120g pkt Coles Australian Baby Spinach
  • 1/3 cup (50g) unsalted roasted cashews
  • 100g reduced-fat fetta
  • 1 tbs chopped chives
    Description

    Thanks to the addition of eggs and nuts, this salad with sweet potato is substantial enough for lunch or dinner. 

    Method
    1. Step 1

      Preheat oven to 200°C. Place the sweet potato in a large roasting pan and drizzle with 1 tbs oil. Toss to coat. Roast for 30 mins or until tender. 

    2. Step 2

      Meanwhile, bring a small saucepan of water to the boil. Add the eggs and cook for 7 mins for semi-soft yolks* or until eggs are cooked to your liking. Refresh under cold water. Peel each egg and cut in half.

    3. Step 3

      Cook the edamame or broad beans, asparagus and snow peas in a large saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain. 

    4. Step 4

      Combine the remaining oil with vinegar and mustard in a screw-top jar. Shake to combine.

    5. Step 5

      Combine the spinach, sweet potato and asparagus mixture in a large bowl. Arrange salad on a serving platter and top with the egg, cashews and fetta. Drizzle with dressing and sprinkle with chives. Season with pepper to serve.